Episode 93: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 1
A Meatsmith Harvest
by Farmstead Meatsmith
3w ago
In episode 93, we chat with Dr. Richard Meloche of the Alcuin Institute about the music in our home, Thomistic philosophy, 'coming to farming' for the food, the spiritual parfait of Grace and Nature, textual references to 'The Good Life,' and why the rural life is the best way to obtain the necessary bodily goods.   Announcements: Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the ..read more
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Episode 92: The Virtue of Culling, Part 2
A Meatsmith Harvest
by Farmstead Meatsmith
4M ago
In this episode, we chat about affection for extraneous livestock, raising longhorns for our classes, how temperament is the most important thing with cows, harvesting a cow out of a ditch, culling fencing jumping cows (and their horns), and Wallace's Three Hearts Pilgrimage.    Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Ju ..read more
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Episode 91: The Virtue of Culling, Part 1
A Meatsmith Harvest
by Farmstead Meatsmith
4M ago
In this episode, we chat about the time of year to harvest pigs, the Mangalitza pig breed, our longhorn escapade, fast vs. slow stitch animals, and extraneous livestock.    Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://backwaterfoiegras.com/foiegrasclass   Our Fall cla ..read more
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Episode 90: The Art of Foie Gras, Part 2
A Meatsmith Harvest
by Farmstead Meatsmith
4M ago
In this episode, we discussed farm tasks that build virtue, our upcoming The Art of Foie Gras class, farming as an art, the myth of "do what you love," what is the Good Life, the burden of abundance, foie gras as preservation, and horses and cows in our future.    Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chan ..read more
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Episode 89: The Art of Foie Gras, Part 1
A Meatsmith Harvest
by Farmstead Meatsmith
4M ago
In this episode, we discuss the French monarchy, the difference between power and authority, the history of botulism (or lack thereof), Brandon's aversion to recipes, and our upcoming Art of Foie Gras class with Backwater Foie Gras in Louisiana.     Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sig ..read more
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Episode 88 - Culling, Cattle Rotation, and Gregorian Chant, Part 2
A Meatsmith Harvest
by Farmstead Meatsmith
6M ago
In this episode, we chat about Gregorian chant; what it is, how it's different from modern music, and how it impacts our lives.    Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Pig Harvest class this November and December and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The ..read more
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Episode 87: Culling, Cattle Rotation, and Gregorian Chant, Part 1
A Meatsmith Harvest
by Farmstead Meatsmith
7M ago
In this episode, we chat about the Assumption, our current virtue building, guilds & slaughterhouses of old, how our classes can get you off industrial meat, the meaning of culling, and rotational grazing on our farm. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Pig Harvest class this November and December and use your han ..read more
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Episode 86 - Of Land Hurricanes, Candle Light, and Large Living, Part 2
A Meatsmith Harvest
by Farmstead Meatsmith
9M ago
Episode 86 - Of Land Hurricanes, Candle Light, and Large Living, Part 2 In this episode, we chat about soft communism, weaning yourself from the comforts of urban life, and fasting. We continue our community vs family conversation, making a case for owning a bigger home, bodies needing space, and the duty to teach your children.     Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at htt ..read more
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Episode 85: Of Land Hurricanes, Candle Light, and Large Living, Part 1
A Meatsmith Harvest
by Farmstead Meatsmith
10M ago
In this episode, we discuss recent extreme weather, how much 'rejection of technology' is reasonable, what technology keeps you from learning, and attending the Mass by candlelight.   Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Lamb Harvest class this November and December and use your hands to turn four lambs into kitch ..read more
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Episode 83: Of Blood Bread, Beef Classes and Building Society, Part 1
A Meatsmith Harvest
by Farmstead Meatsmith
1y ago
In this episode, we chat about raising beef and dairy cows, blood bread and modern food, and we continue our discussion on Community vs. Society.  Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The date ..read more
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